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no sugar or honey added just quality sweet Californian grapes

I ended up pressing the wine after 4 weeks. I was opening the lid every other day and taking samples and inspecting the wine making sure it is not turning into one of the most expensive vinegars. By the 4th week the wine rose to the top and air space was very limited during this time ; I even...

Update to my situation: I was able to add cap from a wine that is similar to mine (a friend of mine was doing the same style wine and I was able to take his entire cap and add it to my drum , so in a way I drastically increased the amount of skins to the amount of juice I originally started with...

Thanks all for the support. I moved it to a sealable 120 liter plastic drum...unfortunately it did not fill all the way to the top of the drum so I covered the wine with a food grade plastic wrap to minimize the air inside the drum interacting with the wine and then sealed it with the plastic...

any temperature profile for EM ?

It is my first-time trying extended maceration for a Cab/Merlot blend from grapes. Carbonic fermentation is complete, and I fermented to dry. Now I have all the wine/grapes into a barrel with an airtight lid on (no airlock). There is some cap formation but not much and not much Co2 as well. I do...

@winemaker81 I was planning to remove the cap and scoop the seeds...( trying to play it safe as I would like to try out extended maceration and not to get any harsh tannins from the seeds late in the fermentation process). @Cynewulf curious what are your thoughts about whole berry...

I am looking into making a red blend of Cab S/Merlot/Cab Franc (70%,20%,10%) this year different from the past ones. I plan on controlling the fermentation temp to about 75F (let it rise a day to 85 F for a day and then cool it back to 75). By the 3 rd day of fermentation I plan on removing the...

Does PH drop during bulk aging a red wine ( about 1 year old)? My Ph started at 3.65 a year ago and now it is 3.45. Thanks

I used Avante yeast wich is supposed to consume 30% of malic acid during AF. The MLF was going good for about 3 day then it was barely visible..and i racked it the 4th day and filtered the wine 150 micron and sulfited it.Now about a week later the sediment is showing up again. The wine is from...

At the time the wine was going through mlf...i was not sure so i racked it. Now a few days later i have the same thing going on. Is this due to MLF? Would mlf happen even after I racked and sulfited the wine? The MLF bubbles are not visible anymore.

I racked filtered and sulfited the wine ...the stuff showed up again. I took some pix today.

Wine is 2 weeks old and it was going through mlf for 4 days. Smell and taste good, ph 3.44

I noticed there is something floating in my red wine.Can you tell me what is it and if i should be worried? Thank you!

Is the lees taste going to be noticeable once i rack after mlf ?

Hello, i am doing a cab /merlot and currently going through mlf.Today, after 4 day of mlf and about .75 inch of fine lees sediment at the bottom i noticed the wine has a pronunced taste of lees/ yeast. At this point should i rack the wine ?(this would be the second racking).The mlf seems it has...

Given the option to perform MLF or backsweet which is the preferred option to make the wine more approachable to the general non heavy wine drinkers?

Do i have to inhibit MLF in order to avoid bad smells?

How do i accomplish the last two options?

Grapes..blend of merlot and cab